Photo: Greg DuPree; Prop Stylist: Kathleen Varner, Food Stylist: Mary Claire Britton
Active Time
10 Mins
Total Time
1 Hour 10 Mins
Serves 20 (serving size: about 1 cup)

Chef Sean Brock's commitment to preserving Southern heirloom ingredients and antebellum recipes doesn't stop at the food. He and Husk head bartender Rod Weaver unearthed this brandy-based punch from a 1792 tome at the Preservation Society of Charleston. Years later, it's still one of the most popular cocktails at Brock's tri-state cache of restaurants.

How to Make It

Combine tea, sugar, lemon juice, brandy, rum, peach brandy, and lemon peels in a large bowl. Stir until sugar is dissolved, and chill until cold, about 1 hour. Add ice, and top with club soda before serving.